Word Definition

Crispy Having a firm, fry and brittle texture

Grated Separates the food in various sizes of bits or
shreds
Dice To cut food in small cubes of uniform size
and shapes
Peel To remove the skin from vegetables and
fruits
Season To add salt, pepper, etc. to the food you
are cooking
Al Dante Pasta cooked until it offers a slight
resistance to the bite
Dredge To sprinkle or coat with flour or other fine
substances
Simmer To cook slowly in liquid over low heat at a
temperature of about 180
o
C
Garnish To decorate a dish both to enhance its
appearance and to provide a flavourful
foil (e.g. parsley)
Julienne To cut vegetables, fruits, or cheeses, into
thin strips
Fry To cook in hot fat
Glaze To cook with a thin sugar syrup, to crackle
stage
Lukewarm Neither cool nor warm, cooked to body
temperature
Meuniere Dreaded flour and sauted in butter